Best 3 Adriannes Rigatoni Pasta Salad Recipes

ADRIANNE’S RIGATONI PASTA SALAD

Steps:

• Cook pasta according to package directions. Do not overcook. Rinse with cold water and drain. Spread bottom of serving bowl with 2 tablespoons olive oil. Place the pasta in the bowl and drizzle with an additional 1/4 cup olive oil. With hands, toss to coat. Meanwhile in a bowl, add the following ingredients: Greek Salad Dressing, oregano, garlic powder, and parsley Mix well and pour over pasta. Don't mix. Next, add Feta cheese over pasta and sprinkle with Parmesan cheese. Wash and paper towel dry 1/4-cup fresh basil. (You may double this amount.) Stack leaves into a couple piles. You want the leaves to all go in the same direction. Roll up your leaves lengthwise, so that the stems are parallel to the roll. With a sharp knife, begin slicing the roll perpendicularly, creating thin strips. The tighter the roll, the easier it is to make your slices thin. Add this to the pasta. Next, toast pine nuts. Place the pine nuts in a roasting pan in a single layer. Place in a 400-degree oven and toss several times until nuts are light golden brown, about five to six minutes. Or, you can toast them in a frying pan. First lightly spray pan with cooking spray. Toast the nuts on medium-high temperature. Keep stirring with a wooden spoon or spatula. Do not walk away! They can burn in the blink of an eye! Mix everything with your hands so you don't break up the pasta. Add Garlic Salt and Pepper to taste. Cover with plastic wrap, and serve at room temperature. If you don't serve this right away, you may want to drizzle additional Greek dressing right before serving because after the cheese is added, the dressing gets absorbed. Store leftovers in refrigerator. NOTE: You can substitute the fresh basil with fresh spinach.

RIGATONI WITH CREAMY MUSHROOM SAUCE

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• While the pasta is cooking:
• Heat the oil in a large skillet over medium-high heat. Add the shallots and garlic to the pan. Season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms to the pan and season with salt and pepper. Cook until mushrooms are tender, stirring occasionally, about 5 to 7 minutes. Turn the heat to high. Add the wine and cook for 3 minutes until all the liquid evaporates. Add the stock and simmer until liquid is slightly reduced. Remove the pan from the heat. Add the mascarpone cheese. Stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmesan. Season with salt and pepper, to taste. Toss well to coat pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives. Serve immediately.

ITALIAN PASTA SALAD II

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, until tender. Drain, and transfer to a large bowl. Stir in enough olive oil to coat, but not so that it pools at the bottom of the bowl. Mix in the red and green bell peppers, tomatoes, garlic, salt, pepper, basil, parsley, oregano and Asiago cheese. Mix in the Parmesan cheese. Refrigerate until 20 minutes before serving. If the pasta soaks up a lot of the oil, you may need to add more. Taste the salad as you are preparing it, you may like more or less ingredients.